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Recipe: Molasses Cookies

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Thanksgiving was very fun, and very successful. Some recipes could use improvement for next year – though I tend to cook new things each year – but for the most part, all was well-received. I felt the most appreciated food item was the molasses cookies. I would love to say that it was my recipe, but, in reality, it is an awesome recipe given to me by the pastry chef at an amazing local restaurant. My Uncle was particularly enamored with the yummy results, as these cookies are made with canola oil, not butter (which happens to disagree with his health). I sent him home with three dozen delicious little bites.

Molasses Cookies

Makes about 100 cookies.

In an electric mixer, paddle together 2 eggs, 1 1/2 cups of canola oil, 1/2 cup of molasses and 2 cups of sugar for 1 minute until smooth. Add the dry ingredients – 4 cups of flour, 1 teaspoon of salt, 1 tablespoon and 1 teaspoon of baking soda, 1 teaspoon each of cloves and nutmeg, and 2 teaspoons of cinnamon. Chill the dough in parchment paper for a couple of hours. Using a melon scooper or spoon, form small balls of dough. Roll the balls in sugar and place on cookie sheet layered with parchment paper, about 2 inches apart. Bake in a 325 degree convection oven for 8 minutes. Let cool for a few minutes and dig in.

All it takes is 8 quick minutes for this great Fall/Winter delight. I should add that I have always been a fan of Molasses Cookies, and have specifically loved the version made at the Magnolia Bakery in the West Village of Manhattan for years and years. These actually rival those cookies. I froze logs of this dough, so I can make then any time I need a subtle crunchy, soft, sweet treat.

FYI: This is not my photo, just a random cookie photo pulled from Google Images.

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